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Chipotle Black Beans And Rice

Oxmoor House
Yield 4 servings (serving size: 1 cup rice, 1 cup bean mixture, and 1 tablespoon sour cream)

Ingredients

  • 1 1/3 cups uncooked long-grain rice
  • 3/4 teaspoon ground turmeric
  • 2 teaspoons olive oil
  • 3/4 cup finely chopped onion
  • 1/4 teaspoon ground cumin
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1 (4-ounce) can chopped green chiles
  • 1/2 of 1 chipotle chili pepper in adobo sauce, finely chopped
  • 1/2 teaspoon salt
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 394
  • fat 7.1 g
  • satfat 2.8 g
  • protein 11.1 g
  • carbohydrate 70.1 g
  • cholesterol 16 mg
  • iron 4.9 mg
  • sodium 902 mg
  • caloriesfromfat 16 %
  • fiber 7.4 g
  • calcium 116 mg

How to Make It

  1. Cook rice and turmeric in water according to rice package directions, omitting salt and fat.

  2. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 2 minutes until tender.

  3. Add cumin and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in salt.

  4. Top rice with bean mixture, sour cream, and cilantro.

Oxmoor House Healthy Eating Collection